Filet Mignon With Cabernet Shallot Glaze

Recipe by Dans La Lune
READY IN: 25mins
SERVES: 4
YIELD: 4 filets
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat a large pan, on medium - high heat. When drops of water sizzle, the pan is hot enough.
  • Add the olive oil.
  • Wait a few seconds until the olive oil is heated, but not longer or else the oil will burn.
  • Place the filets in the pan and allow to sizzle in the olive oil. (This high heat is important to sear the sides and lock in juices and flavors.).
  • Sprinkle half of the coarse salt and half of the pepper (adjust according to your preference) on the first side.
  • After a couple of minutes, you should notice the bottom of the steaks to be nicely seared.
  • Flip over the steaks, and sprinkle the rest of the coarse salt and pepper.
  • Wait a couple of minutes so that side is seared also.
  • Turn heat slightly below medium.
  • While occasionally turning steaks, cook to desired doneness. (I personally recommend medium rare. Cut a small slit in the thinnest steak to check for doneness).
  • As each steak cooks, remove it from the pan and set aside on a large plate.
  • When all steaks are removed from pan, turn the heat back up to medium high.
  • Deglaze the pan with the Cabernet wine. It should sizzle and meld with the beef drippings.
  • Add the chopped shallots. If using mushrooms, add them here.
  • Rub the sprigs of thyme together so that the small leaves fall off into the pan.
  • Add the regular salt, and additional freshly ground pepper if desired.
  • Simmer for a minute or two until ingredients are mixed together nicely and shallots are slightly translucent (they are best when still a bit crunchy).
  • On your plate of steaks should be drippings that have collected since removing it from the heat. Press a spatula against the steaks to squeeze a bit more juice, and pour all of the liquid into the pan.
  • Simmer a minute more, and pour all of the glaze into a serving dish such as a gravy boat or small pitcher.
  • Serve steaks and pour a bit of glaze over each one.
  • The leftover glaze is best enjoyed with good crusty bread to sop it up. Enjoy!
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